Pineapple Salsa

I have adapted a recipe that I found on Bernardin Guide to Home Preserving which is the Canadian company that is the counterpart to Ball.
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Prep Time 10 mins
Cook Time 1 d 1 hr 30 mins
Total Time 1 d 1 hr 40 mins
Course Appetizer, Side Dish
Cuisine Mexican
Servings 20


  • 6 cups diced pineapple (you can use frozen but make sure to thaw it completely)
  • 1 1/4 cups red onion
  • 4 pc. jalapenos peppers, finely diced (you can substitute seranos, habernos, or ghost if you like it really hot)
  • 1 pc. red bell pepper, small diced
  • 1/2 cup loosely packed, finely chopped cilantro
  • 1/2 cup white vinegar
  • 2 T. honey
  • 2 cloves minced garlic
  • 1 t. cumin (optional)
  • 1 t. cayenne pepper (you can use chili flakes if you prefer)



  • Prepare 6 half pint jars or 3 pints in hot water. Using  knife cut pineapple and cut into small dice. Also prepare red onion, jalapenos, bell pepper so all the vegetable and fruit are ready to go into the pot.  


  • In a stainless steel pot combine pineapple and the rest of the ingredients and cook on medium till the salsa comes to a simmer for 10 to 15 minutes or until the ingredients are well incorporated and heated through.  Remove from heat. 


  • Ladle salsa into hot, sterilized half pint canning jars, leaving 1/2" headspace. Remove air bubbles and refill if necessary.
  • Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
  • Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
  • When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
  • Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Keyword Pineapple Salsa